Author: Linda P. PosatiPublisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 202
Book Description
Composition of Foods -- Dairy and Egg Products
Author: Linda P. PosatiPublisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 202
Book Description
Composition of Foods: Dairy and egg products
Author: Consumer and Food Economics Institute (U.S.)Publisher:
ISBN:
Category : Food
Languages : en
Pages : 170
Book Description
Composition of Foods
Author: Consumer and Food Economics Institute (U.S.)Publisher:
ISBN:
Category :
Languages : en
Pages : 264
Book Description
Fundamentals of Dairy Chemistry
Author: Noble P. WongPublisher: Springer Science & Business Media
ISBN: 1461570506
Category : Technology & Engineering
Languages : en
Pages : 784
Book Description
Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.
Composition of Foods
Author: Barbara Ann AndersonPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 212
Book Description
Composition of Foods
Author: Rena CutrufelliPublisher:
ISBN:
Category : Candy
Languages : en
Pages : 356
Book Description
Designing Foods
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Modern Methods of Food Analysis
Author: K.K. StewartPublisher: Springer Science & Business Media
ISBN: 9401173796
Category : Technology & Engineering
Languages : en
Pages : 432
Book Description
This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia, the program brought together outstanding speakers, from biochemistry, chemistry, food science, microbiology and nutrition, who are at the cutting edge of their specialty, and provided a setting where they could interact with each other and with the participants. The Symposium and this book are dedicated to the memory of George F. Stewart (1908-1982) who made so many important contributions to the field of food science, including that of food analysis. Bernard S. Schweigert has documented George F. Stewart's contributions in the Dedication of this book.
Primary Care Medicine: Office Evaluation and Management of The Adult Patient: Sixth Edition
Author: Allan H GorollPublisher: Lippincott Williams & Wilkins
ISBN: 1451121598
Category : Medical
Languages : en
Pages : 3275
Book Description
Now in its Sixth Edition, this comprehensive text provides pertinent information on medical diagnosis, therapy, lab tests, and health maintenance essential to decision making in primary care medicine. Every chapter has been revised to include more images, tables, and bulleted lists. Practical recommendations that incorporate the best available evidence, expert consensus guidelines, and clinical judgement are listed in bulleted items at the end of every chapter. The dermatology section has been extensively revised for this edition by a new section editor. A companion Website offers the fully searchable text and an image bank. This is the tablet version which does not include access to the supplemental content mentioned in the text.
Primary Care Medicine
Author: Allan H. GorollPublisher: Lippincott Williams & Wilkins
ISBN: 9780781775137
Category : Medical
Languages : en
Pages : 1672
Book Description
Now in its Sixth Edition, this comprehensive text provides pertinent information on medical diagnosis, therapy, lab tests, and health maintenance essential to decision making in primary care medicine. Every chapter has been revised to include more images, tables, and bulleted lists. Practical recommendations that incorporate the best available evidence, expert consensus guidelines, and clinical judgement are listed in bulleted items at the end of every chapter. The dermatology section has been extensively revised for this edition by a new section editor. A companion Website offers the fully searchable text and an image bank.